不同品种大豆加工豆浆的品质分析及评价模型

东北是中国大豆的主产区,也是传统豆制品的重要原料生产基地。为明确该产区大豆原料与其加工制得豆浆的品质、特点,该研究选取47个东北大豆品种为原料,分析其大豆粗脂肪、粗蛋白、钙、磷含量等理化指标,比较其加工豆浆的蛋白浓度、总固形物含量、感官评价、风味物质含量等品质差异。结果得到豆浆质量得率、动力粘度、总固形物、非豆腥味活性与豆腥味活性比值最高的品种分别是吉育102、吉92、吉育70、吉小8号、吉青3号。大豆籽粒理化指标分析结果显示,粗蛋白、粗脂肪、钙、磷含量最高的品种分别为垦丰17、GY07Y16、吉82、杂交豆3号。豆浆的豆腥味与脂肪氧化酶活性、油酸、亚油酸、亚麻酸含量呈显著正相关,脂肪含量与风味活性比呈负相关。利用因子分析法提取出4个因子方程,确定豆浆各项指标在综合品质中所占比重,进一步建立了豆浆品质评价模型,模型系数可以根据加工目的进行相应调整。综合得分最高的5个品种为吉45(9.52)、吉育70(9.43)、吉青1号(9.28)、吉育66(9.27)、吉育102(9.21)。结合对应的大豆理化指标排序发现,豆浆品质是大豆理化成分综合作用的结果,并非蛋白含量越高所得产品越好,脂肪含量高的品种并不适宜加工豆浆。该研究为用于加工豆浆的东北大豆品种分级提供了参考,实现了豆浆品质的综合判别及大豆加工基础数据的分析、整合。

Analysis on quality of soymilk processed from different soybean cultivars and evaluation model

Abstract: Northeast is one of the main producing areas of Chinese soybeans, and an important base of raw materials for traditional soybean products. 47 soybean cultivars in northeast China were selected as the materials to clarify the characteristics of different soybean cultivars and the quality of the soymilk processed from them. The physicochemical indexes of the seeds including the crude protein, crude oil, lipoxygenase, fatty acid, calcium and phosphorus contents and the quality indexes of the soymilk such as the soymilk yield, soymilk viscosity, soluble protein contents, total solid contents, sensory evaluation and odor substances were determined. The cultivars with relatively high and low contents of each constituent had also been screened. The correlation between the quality of soymilk and the characteristics of soybean raw materials showed that the flavor of soymilk was positively correlated with LOX activity, oleic acid, linoleic acid and linolenic acid contents. The fat content was negatively correlated with the flavor activity ratio. Factor analysis was used to establish the soymilk quality evaluation model, extracting equations of 4 main factor, calculating the contribution to the comprehensive product quality. The coefficients of the model could be adjusted according to the purpose of processing. The 5 varieties with the highest comprehensive scores were JI45 (9.52), JIYU70 (9.43), JIQING1 (9.28), JIYU66 (9.27), and JIYU102 (9.21). Combining the ranks of soybean physical and chemical indexes, it was found that soymilk quality was the result of comprehensive effects of soybean components. The higher the protein content was, may not the product the better. The varieties with high fat content may not suitable for processing soymilk. This research realized the comprehensive discrimination of soymilk quality and provided the standardization integration of basic data of soybean cultivars in Northeast China.